Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

This gut-healing soup is a sweet and savory take on phó, a Vietnamese noodle soup. Enjoy!

Sweet Meatball Soup

Sweet Meatball Soup

Sweet Meatball Soup
Course:
Course:
Main Dish,
Protocol:
Protocol:
Autoimmune Solution (AIP), Elimination Diet, Paleo, Thyroid Connection,

Servings

Servings:

4

4

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Ingredients

Ingredients

Meatballs
  • 1/2 227 lbs g ground beef or ground lamb
  • 1 1 cloves garlic minced
  • 1 onion to finely chop into 1 Tbsp
  • 3/4 3.69675 tsp ml rosemary
  • 3/4 3.69675 tsp ml basil
  • 1/8 0.616125 tsp ml sea salt
  • 1/8 0.616125 tsp ml ground black pepper
  • 2 29.574 tbsp ml coconut oil
  • 1/4 60 cups ml bone broth or water
Soup
  • 1 spaghetti squash
  • 1 14.787 tbsp ml coconut oil
  • 2 sweet onion roughly chopped
  • 2 2 cloves garlic peeled and smashed
  • 1/2 227 lbs g asparagus approximately 9 stalks, cut into bite-sized segments
  • 1 cinnamon sticks
  • 6 1440 cups ml bone broth
  • 12 meatballs uncooked
  • 1 cloves ground
  • 1/4 1.23225 tsp ml ginger ground
  • 1 4.929 tsp ml gluten-free fish sauce

Instructions

Instructions

Meatballs
  1. Put meat, garlic, onions and spices in large mixing bowl.
  2. Using your hands, mash ingredients together to incorporate spices well into meat.
  3. Form meat into 12 meatballs.
Soup
  1. Cut spaghetti squash in half down the middle. Scoop out the seeds and discard.
  2. Heat coconut oil over medium heat and sauté onions, about 3-4 minutes.
  3. Add garlic cloves. Cook 2-3 more minutes until onions begin to brown, then add to bottom of slow cooker.
  4. Place spaghetti squash halves face down on top of onions. Scatter asparagus around squash. 
  5. Add cinnamon stick, spices, fish sauce, and broth. Stir together to incorporate spices.  
  6. Place uncooked meatballs in slow cooker fully and partially submerged in broth.  
  7. Cook on high in slow cooker for 5 hours until meatballs are cooked through. 
  8. Discard cinnamon stick. Remove squash from soup to let cool a bit before spooning squash out from skin. Stir squash into soup and serve hot.
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